1 cup long grain wild rice
2 cups water or broth
2 TBSP butter or oil
8 oz sliced mushrooms (any kind: white, portabella, button, cremini, porcini)
6 ribs celery
1 TBSP Spice by Rachel Sweet MASALA MIX
Add the rice and broth to a medium saucepan and turn the heat to high. Heat until boiling and then turn the heat to the lowest setting and cover. Cook approximately 20 minutes until the liquid has been absorbed.
While the rice cooks, wash and dice the shallot and celery. Add the butter or oil to a large frying pan and heat to medium. Add the shallot and celery and cook for 5 minutes. Wash the mushrooms and then add them too. Allow to cook 5 more minutes and then add the tablespoon MASALA MIX and stir well. Cook 1 more minute and then shut off the heat. When the rice has finished cooking, add it to the pan and stir everything together. Scoop into deep bowls and serve hot.